If you love a good German chocolate cake, but want something extra special, this White German Chocolate Cake with a Cheesecake Center is going to blow your mind! It’s got everything – moist cake layers, a creamy cheesecake filling, and that iconic coconut-pecan frosting that makes German chocolate cakes so irresistible.
But instead of the usual chocolate base, we’re switching things up with a white cake that pairs beautifully with the rich, nutty frosting and the decadent cheesecake layer. The result? A cake that’s elegant, indulgent, and absolutely unforgettable.
Why You’ll Love This Cake
- A Delicious Twist on a Classic – This isn’t your typical German chocolate cake! The white cake brings a lighter, vanilla-infused contrast to the rich, nutty frosting.
- Cheesecake Surprise – A luscious cheesecake layer is sandwiched between two soft cake layers, making each bite smooth, creamy, and dreamy.
- Perfect for Special Occasions – Whether it’s a birthday, holiday, or just a weekend treat, this cake is a show-stopper.
👉 If you’re a fan of unique cake recipes, you’ll also love my French Vanilla Cake with Caramel Drizzle or this Decadent Chocolate Mousse Cake.
🍰 Ingredients You’ll Need
This cake has three main components – the cake layers, the cheesecake center, and the coconut-pecan frosting. Each part is easy to make, and the end result is totally worth it!
For the White Cake:
- 1 package white cake mix
- 1 cup buttermilk
- ½ cup vegetable oil
- 4 large egg whites
- 1 teaspoon vanilla extract
For the Cheesecake Layer:
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Coconut-Pecan Frosting:
- ½ cup unsalted butter
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 ½ cups shredded coconut
- 1 cup chopped pecans
Step 1: Prepare the Cheesecake Layer
Let’s start with the cheesecake layer so it has time to cool before we assemble everything.
1️⃣ Preheat your oven to 325°F (163°C). Grease a 9-inch cake pan and line the bottom with parchment paper for easy removal.
2️⃣ In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
3️⃣ Add the eggs one at a time, beating well after each addition.
4️⃣ Stir in the vanilla extract and mix until everything is fully incorporated.
5️⃣ Pour the cheesecake batter into the prepared cake pan and bake for 25-30 minutes, or until the center is set.
6️⃣ Remove from the oven and let it cool completely before assembling the cake.
👉 Pro Tip: Let the cheesecake layer chill in the fridge while you prepare the cake. This makes it easier to handle when stacking!
Step 2: Prepare the White Cake Batter
While the cheesecake is cooling, it’s time to make the cake layers!
1️⃣ In a large mixing bowl, combine:
- White cake mix
- Buttermilk
- Vegetable oil
- Egg whites
- Vanilla extract
2️⃣ Beat the batter until smooth and well combined.
3️⃣ Grease and line another 9-inch cake pan and pour the batter in.
4️⃣ Bake at 325°F (163°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5️⃣ Let the cake cool completely before assembling.
If you love a good German chocolate cake but want something extra special, this White German Chocolate Cake with a Cheesecake Center is going to blow your mind. It has everything – moist cake layers, a creamy cheesecake filling, and that iconic coconut-pecan frosting that makes German chocolate cakes so irresistible.
But instead of the usual chocolate base, we’re switching things up with a white cake that pairs beautifully with the rich, nutty frosting and the decadent cheesecake layer. The result? A cake that’s elegant, indulgent, and absolutely unforgettable.
Why You’ll Love This Cake
- A Delicious Twist on a Classic – This isn’t your typical German chocolate cake. The white cake brings a lighter, vanilla-infused contrast to the rich, nutty frosting.
- Cheesecake Surprise – A luscious cheesecake layer is sandwiched between two soft cake layers, making each bite smooth, creamy, and dreamy.
- Perfect for Special Occasions – Whether it’s a birthday, holiday, or just a weekend treat, this cake is a show-stopper.
If you’re a fan of unique cake recipes, you’ll also love my French Vanilla Cake with Caramel Drizzle or this Decadent Chocolate Mousse Cake.
Ingredients You’ll Need
This cake has three main components – the cake layers, the cheesecake center, and the coconut-pecan frosting. Each part is easy to make, and the end result is totally worth it.
For the White Cake:
- 1 package white cake mix
- 1 cup buttermilk
- ½ cup vegetable oil
- 4 large egg whites
- 1 teaspoon vanilla extract
For the Cheesecake Layer:
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Coconut-Pecan Frosting:
- ½ cup unsalted butter
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 ½ cups shredded coconut
- 1 cup chopped pecans
Step 1: Prepare the Cheesecake Layer
Let’s start with the cheesecake layer so it has time to cool before we assemble everything.
- Preheat your oven to 325°F (163°C). Grease a 9-inch cake pan and line the bottom with parchment paper for easy removal.
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and mix until everything is fully incorporated.
- Pour the cheesecake batter into the prepared cake pan and bake for 25-30 minutes, or until the center is set.
- Remove from the oven and let it cool completely before assembling the cake.
Pro Tip: Let the cheesecake layer chill in the fridge while you prepare the cake. This makes it easier to handle when stacking.
Step 2: Prepare the White Cake Batter
While the cheesecake is cooling, it’s time to make the cake layers.
- In a large mixing bowl, combine:
- White cake mix
- Buttermilk
- Vegetable oil
- Egg whites
- Vanilla extract
- Beat the batter until smooth and well combined.
- Grease and line another 9-inch cake pan and pour the batter in.
- Bake at 325°F (163°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before assembling.
Step 3: Prepare the Coconut-Pecan Frosting
This coconut-pecan frosting is what makes a German chocolate cake truly special. It’s rich, nutty, and perfectly complements both the cheesecake and white cake layers.
- In a medium saucepan over medium heat, melt the unsalted butter.
- Stir in the evaporated milk, granulated sugar, and egg yolks.
- Cook the mixture, stirring constantly, until it thickens (about 10 minutes). The texture should resemble a thick custard.
- Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
- Let the frosting cool to room temperature before assembling the cake.
Pro Tip: The frosting will thicken as it cools. If it becomes too stiff, stir in a tablespoon of warm milk to loosen it up.
Step 4: Assemble the Cake
Now that all the layers are ready, it’s time to put everything together!
- Start with the first cake layer – Place one of the cooled cake layers on a serving plate.
- Add the cheesecake layer – Carefully place the cooled cheesecake layer on top of the first cake layer. If it feels too soft, pop it in the freezer for about 10 minutes before stacking.
- Top with the second cake layer – Place the second white cake layer on top of the cheesecake.
- Spread the frosting – Using a spatula, generously spread the coconut-pecan frosting over the top and sides of the cake. Make sure to cover the entire cake evenly.
- Chill before serving – For best results, refrigerate the assembled cake for at least one hour before slicing. This helps the layers set and makes slicing easier.
Pro Tip: If you prefer a smoother look, you can add a thin layer of whipped cream or buttercream frosting around the sides before applying the coconut-pecan frosting.
Step 5: Slice and Serve
Once chilled, it’s time to slice into this masterpiece! Every bite delivers a perfect balance of flavors – the light and fluffy white cake, the creamy cheesecake center, and the rich, nutty frosting.
- This cake is ideal for:
- Birthday celebrations
- Holiday desserts
- Special occasions
Any time you want an indulgent treat
For an extra special touch, serve each slice with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Frequently Asked Questions
Baking a layered cake with a cheesecake center may seem challenging, but with these helpful tips, you’ll be able to create this White German Chocolate Cake with a Cheesecake Center like a pro. Here are some common questions and expert answers to guide you through the process.
1. Can I make this cake ahead of time?
Absolutely! You can prepare the cheesecake layer a day in advance and store it in the refrigerator. The cake layers can also be baked a day ahead and wrapped tightly in plastic wrap. Assemble and frost the cake on the day you plan to serve it for the freshest taste.
2. How do I prevent my cheesecake from cracking?
To avoid cracks, be sure not to overmix the cheesecake batter, as excess air can cause it to expand and crack. Also, don’t overbake—remove it from the oven when the center is just set but still slightly jiggly. Allow it to cool gradually to prevent sudden temperature changes.
3. Can I use a different type of cake instead of white cake?
Yes! While the white cake adds a beautiful contrast, you can experiment with different flavors. A vanilla cake or even a light almond cake would work well. If you prefer a more traditional German chocolate cake, you can use chocolate cake layers instead.
4. Do I have to refrigerate the cake?
Yes, because of the cheesecake layer, this cake should be stored in the refrigerator. Keep it in an airtight container or cover it with plastic wrap. Let it sit at room temperature for 15-20 minutes before serving for the best texture and flavor.
5. Can I make this frosting with sweetened coconut instead of unsweetened?
Yes, but keep in mind that sweetened coconut will make the frosting much sweeter. If using sweetened coconut, consider reducing the sugar slightly to balance the flavors.
6. How do I get clean slices when cutting the cake?
For the neatest slices, chill the cake first, then use a sharp knife dipped in warm water. Wipe the knife clean between cuts to keep the layers intact and looking perfect.
7. Can I freeze this cake?
Yes! To freeze, wrap individual slices or the whole cake tightly in plastic wrap, then in foil. Store in an airtight container for up to three months. When ready to serve, thaw in the refrigerator overnight.
Final Thoughts
This White German Chocolate Cake with a Cheesecake Center is more than just a cake—it’s a celebration of flavors and textures. The combination of light and fluffy cake, creamy cheesecake, and rich coconut-pecan frosting makes it a dessert that stands out at any gathering.
Whether you’re making this for a birthday, holiday, or just because, it’s sure to impress. The contrast of flavors and the decadent layers create a bakery-quality dessert that’s easier to make than it looks.
Now it’s your turn! Try this recipe and let us know how it turned out. Do you have any variations or personal twists? Share your experiences in the comments and inspire others to bake something amazing!
White German Chocolate Cake with Cheesecake Center
- Total Time: 50 minutes
- Yield: 10–12 servings 1x
Description
This White German Chocolate Cake with a Cheesecake Center is more than just a cake—it’s a celebration of flavors and textures. The combination of light and fluffy cake, creamy cheesecake, and rich coconut-pecan frosting makes it a dessert that stands out at any gathering.
Ingredients
For the Cake:
- 1 package white cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 4 large egg whites
- 1 teaspoon vanilla extract
The Cheesecake Layer need:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Frosting:
- 1/2 cup unsalted butter
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven to 325°F (163°C). Grease and line two 9-inch cake pans with parchment paper.
- Prepare the cheesecake layer: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. Pour the mixture into one of the prepared cake pans and bake for 25-30 minutes or until set. Let cool completely.
- Prepare the cake batter: In a separate bowl, mix the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract. Beat until well combined.
- Bake the cake layers: Divide the batter between the remaining prepared cake pan and bake at 325°F (163°C) for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
- Prepare the frosting: In a saucepan over medium heat, melt butter. Stir in evaporated milk, sugar, and egg yolks. Cook, stirring constantly, until thickened (about 10 minutes). Remove from heat and stir in vanilla, coconut, and pecans. Let cool.
- Assemble the cake: Place one cake layer on a serving plate. Carefully place the cooled cheesecake layer on top, then add the second cake layer. Spread the frosting evenly over the top and sides of the cake.
- Chill and serve: Refrigerate for at least an hour before slicing to allow the layers to set. Enjoy!
Notes
For best results, make this cake a day ahead and let it chill overnight. This enhances the flavors and allows the cheesecake layer to firm up, making slicing easier. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
